This Low Country favorite is spiced up with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham. This is part of BA's Best, a collection of our essential recipes.

Ingredients

Grits

1 cup yellow grits (not instant)

1 cup grated sharp white cheddar

1 tablespoon unsalted butter

1 jalapeño, seeded, diced

1/4 cup heavy cream

Kosher salt, freshly ground pepper

Shrimp

1/2 cup 1/3' cubes tasso, andouille sausage, or bacon

1 tablespoon vegetable oil (optional)

3 garlic cloves, sliced

2 tablespoons (1/4 stick) butter, divided

16 large shrimp (about 1 pound), peeled, deveined

1/4 cup (or more) beer

1/4 cup low-salt chicken stock

4 large eggs

1 tablespoon chopped fresh tarragon

Recipe Preparation

Grits

Bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in cheese, butter, and jalapeño, then cream. Season with salt and pepper. Keep warm.

Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon butter to skillet; swirl to melt and cover bottom of pan. Crack eggs into pan and cook until whites are just set but yolks are still runny, about 3 minutes.

Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Top with egg. Sprinkle tarragon over.